Ingredients

• 1 cleaned and cut chicken
• 1 kg - minced meat
• 2 cups - full ghee
• 4 large minced onions
• 1.5 - large onions
• 1.5 kg - curd
• 1.5 kg - good quality basmati rice
• 1.5 tsp - ground saffron
• a handful - sliced and fried almonds
• 4 - bay leaves
• 1" - long stick of cinnamon
• 10 cloves
• 10 cardamoms
• 18 peppercorns
• 3 pods garlic
• 1" long piece of ginger
• 2 tsp - chilli powder
• 2 tsp - coriander powder
• 1 tsp - cumin seed powder
• 1.5 tsp - turmeric

How to Make Mughlai Chicken Pulao

• First of all, grind garlic, ginger, chilli powder, coriander-cumin powder, turmeric to a fine paste.
• Now heat 4 tbsps of ghee and fry 2 onions till brown.
• Add half the whole spices then put in the chicken and mince, and brown.
• Add ground spices and fry for a few minutes along with chicken and mince.
• Add 2 cups hot water, cover and cook till chicken is tender.
• Beat the curd with saffron and add to chicken.
• Cook uncovered for 10 mins.
• Remove from fire and keep aside.
• Now heat the remaining ghee, fry the bay leaves and remaining whole spices.
• Add the onions and brown them well.
• Add rice and fry till brown.
• Add enough water to cook rice (add 1 tsp salt).
• Spread a layer of rice on a flat serving dish, then a layer of meat.
• Repeat with one more layer of each. Garnish with almonds.